Food. Filipino Food.

Adobo Recipes

March 27, 2008

As I've mentioned before in this blog, Adobo is the Filipino method for cooking anything in a mixture of vinegar, salt (and/or soy), garlic, black peppercorns, and bay leaf. Any good Filipino adobo should have that perfect balance of tang and saltiness. Now mind you, this "balance" of vinegar and salt is purely subjective of course. But having prepared a few different adobos for this blog, I've been able to refine my palate bit by bit and have begun to develop my own preference for what a good adobo should taste like.

As such, I can now crank out a delicious pot of chicken adobo at the drop of a hat with nary a glance at any printed recipe. Preparing chicken adobo has become second nature to me. The problem with this though, is that I was becoming a one-trick pony.

To me, knowing how to cook only chicken adobo is like knowing only one kind of dance. Sure, the Running Man may make you the life of the party for maybe the first couple of songs, but after awhile, the once-awed crowd will realize that the Running Man is pretty basic and they'll surely stop yelling your name and telling you it's your birthday.

What's that you say? Nobody does the Running Man anymore? Really? OK, how about the Cabbage Patch? No, again? Crap.

Alright, so maybe I'm horribly out of touch with the moves of today's house party goers, but you get the point right? There are many other types of adobo besides that of the chicken variety. Yes, I've made a pork ribs adobo before, but the procedure for that recipe is essentially the same for any chicken adobo recipe. I wanted to try something else. And since chicken and pork were done, the next logical adobo for me to try was squid adobo, or Adobong Pusit as it's known in the Philippines. And, depending on where you are in the Philippines, squid adobo may actually be more popular than chicken or pork.

If chicken adobo is akin to the Running Man, then Squid adobo is like the Kid 'n Play--awesome when done right, but downright grotesque otherwise. As such, learning to cook squid adobo is like learning to do the Kid 'n Play--dedicate enough time to either activity and you are bound to impress all the ladies (well, at least the ones that enjoy adobo and/or cutting a rug).

January 24, 2008

According to my handy-dandy copy of Memories of Philippine Kitchens, the word "Adobo" refers to a condiment of oil, garlic, and marjoram in Spain. For Mexicans (Oaxacans to be more specific), "Adobo" is a marinade of guajillo chiles, garlic, cider vinegar, thyme, bay leaves, avocado leaves, oregano, black peppercorns, and cinnamon. For us Filipinos, "Adobo" is not a condiment or marinade, but instead the word refers to a method of cooking anything in a mixture of vinegar, salt (and/or soy), garlic, black peppercorns, and bay leaf.

Filipino Adobo, like many many other things in our culture, has a Spanish name. When the Spanish rolled into the Philippines a few hundred years ago, they saw our adobo, thought it looked a little bit like their adobo, and ultimately imposed their name onto our dish (among other things). That's hegemony for you. In addition, the use of soy sauce is of Chinese influence--the oldest forms of adobo were made with salt and no soy. And on top of that, the use of Heinz apple cider vinegar (a relatively new staple in many adobo recipes) can be attributed to the arrival of Americans to the Philippines at the start of the 20th century--although Filipinos have always had vinegars of their own.

In spite of its Spanish name, Chinese soy sauce, and American vinegar, a dish of adobo is inherently Filipino: we've been stewing meats in salt and vinegar throughout the ages.

Although Filipinos have probably been making adobo for millennium, there isn't really a standard recipe written in stone--every household has their own version. For me, I'm most used to chicken, pork, and squid adobos, but there can also be adobos with vegetables and other types of meat.

I've attempted an adobo recipe from Memories of Philippine Kitchens before, and I wasn't too pleased with the results. That chicken adobo wasn't terrible, I just wasn't used to coconut milk in my adobo. With that said, I decided to give the "Memories" cookbook another try with another one of its adobo recipes: Baby-Back Ribs Adobo.

This recipe had no coconut milk but had plenty of vinegar, garlic, black pepper, and the unusual addition of jalepeno peppers. This version of adobo was tangy, piquant, and just a bit spicy. It was perfect.

May 06, 2007

As my thousands of two regular infrequent readers may recall, I have attempted to make Chicken Adobo before. The results from that previous attempt? Eh, I wasn't too pleased. But I wasn't disheartened either. In fact, after making that not too satisfying dish of Chicken Adobo, I vowed to keep trying different recipes until I found something I liked.

So while partaking in the Penny-Wise Eat Local Challenge almost two weeks ago (yes, I'm behind on my blogging, I know) I purchased a couple of pounds of chicken thighs not really knowing what I was going to do with them. As I was pushing my cart around Henry's that day, I walked past a display of local organic cider vinegar which triggered a flickering light bulb above my head. As this light bulb buzzed and pulsated above my noggin, I bit my lip, cocked an eyebrow, and slowly started remembering something about chicken and vinegar.

Duh! Chicken Adobo!

After I had finally flipped the A-HA! switch, I knew I had seen a
chicken adobo recipe specifically for chicken thighs in one of the many
foodie mags I had back home. I just had to figure out which magazine it was in.

March 04, 2007

I first heard of Romy Dorotan, a Filipino chef and restaurant owner in New York City, a couple of years ago when he appeared on the Martha Stewart show. This episode of Martha caused me to go through three stages of increasing shock:

Holy shit! There's a Filipino on TV!Holy shit! There's a Filipino on TV, and he's on the Martha Stewart Show!Holy shit! There's a Filipino on TV, and he's on the Martha Stewart Show, and he's cooking Chicken Adobo!

Strange, that.

After getting over my initial disbelief that Chicken Adobo was being prepared on national television by an actual Filipino, I remember thinking "I am definitely going to try and make that recipe." Hmmm, so much for watershed moments -- quite a bit of time passed before I was even reminded about that Chicken Adobo recipe.

In fact, it was this post by the Amateur Gourmet that did the reminding. The AG gave a glowing review of Dorotan's restaurant, Cendrillon, and proclaimed the Chicken Adobo at Cendrillon his "#1 favorite chicken dish for 2005." After reading that post, I remember thinking "I am definitely taking The Wife to Cendrillon on our upcoming trip to New York." So much for to-do lists -- we did go to New York, and Cendrillon was on our itinerary, it just never got crossed off.

So when Dorotan, and his wife Amy Besa, released their first cookbook on Filipino cuisine entitled "Memories of Philippine Kitchens," I had to buy it. And buy it I did a couple of months ago. But would I ever cook from it?